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This flavor-packed Grilled Shrimp recipe is so quick and easy, you’ll be adding these to every dish. Start with a simple marinade, grill shrimp for just a few minutes, then slather on a bright lemon garlic butter. Pair this seafood favorite with pasta, veggies, and salads!
What’s in this Grilled Shrimp Recipe?
These tender, well-seasoned shrimp are thrown on the grill and then perfectly paired with a rich lemon garlic butter sauce.
- Shrimp: You’ll need large deveined shrimp with the tails left on.
- Oil: Olive oil helps the seasoning stick to the shrimp and prevents the shrimp from sticking to the grill.
- Italian Seasoning: Adds a delicious herbal flavor.
- Mustard: Dijon mustard adds an earthy spice.
- Butter: Unsalted butter is the base of the sauce, adding rich flavor.
- Garlic: Fresh minced garlic adds an earthy flavor and a pungent aroma.
- Lemon: Fresh lemon zest adds brightness and acidity to the sauce.
- Parsley: Chopped fresh parsley adds a pop of freshness and color.
Variations on Shrimp on the Grill
For spicy grilled shrimp, we add ½ teaspoon of red pepper flakes or a pinch of cayenne pepper to the shrimp marinade. Try swapping out the Italian seasoning for fresh herbs for a fresher, brighter flavor. Or use a different seasoning blend, like Creole seasoning, blackened seasoning, or herbs de Provence.
How to Store and Reheat
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in a lightly oiled frying pan just until warmed through.
How to Freeze
Freeze grilled shrimp in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We have found these simple grilled shrimp pair well with rice, potatoes, pasta, oven baked risotto, and grilled vegetables. A light and crunchy salad or some fresh corn on the cob would also be delicious!
You can also use these shrimp to make shrimp tacos, fajitas, grilled shrimp salad, or shrimp summer rolls.
Notes from the Test Kitchen
For maximum flavor, we marinate the shrimp for up to 12 hours before grilling them. It’s worth the extra time if you have it!
Grilled Shrimp Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Shrimp
- 1 pound large shrimp tails on and deveined
- 4 tablespoons olive oil
- 1 tablespoon Italian seasoning store-bought or homemade
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lemon cut into wedges
For the Lemon Garlic Butter
- ¼ cup unsalted butter (½ stick)
- 1 clove garlic minced
- 2 (2-inch) strips lemon zest
- 1 tablespoon finely chopped fresh parsley
Instructions
- Add the shrimp, olive oil, Italian seasoning, Dijon mustard, salt, and pepper to a large bowl. Toss well to combine.1 pound large shrimp, 4 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Place the shrimp on a hot grill and grill on both sides until no longer opaque, about 1-2 minutes per side. Remove from the grill and place on your serving platter.
- In a small saucepan, melt the butter over medium heat. Add in the garlic and lemon zest strips. Cook and stir until fragrant, about 1-2 minutes. Stir in the parsley. Brush over warm shrimp. Serve with lemon wedges.1 lemon, ¼ cup unsalted butter, 1 clove garlic, 2 (2-inch) strips lemon zest, 1 tablespoon finely chopped fresh parsley
Becky’s Tips
- The shrimp can marinate for up to 12 hours in the oil and herb mixture.
- Try adding a pinch of red pepper flakes to the lemon garlic butter for a bit of heat!
- Properly cooked shrimp should read 120°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Grill Shrimp Step by Step
Season the Shrimp: Add 1 pound of large deveined shrimp with the tails on, 4 tablespoons of olive oil, 1 tablespoon of Italian seasoning, 1 teaspoon of Dijon mustard, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to a large bowl. Toss well to combine.
Grill the Shrimp: Place the shrimp on a hot grill and grill on both sides until no longer opaque, about 1-2 minutes per side. Remove from the grill and place on your serving platter.
Sauce the Shrimp: In a small saucepan, melt ¼ cup of unsalted butter over medium heat. Add in 1 minced clove of garlic and 2 (2-inch) lemon zest strips. Cook and stir until fragrant, about 1-2 minutes. Stir in 1 tablespoon of chopped fresh parsley. Brush over warm shrimp. Serve with lemon wedges.
While it’s not a necessary step, you can rinse off raw shrimp before cooking them to remove any loose bits or shell fragments.
Shrimp can be grilled with or without their shells. I like to remove the shells (leaving the tails on) to allow the marinade to penetrate into the meat.
The best way to grill shrimp is over direct medium heat (about 350-450°F) for just a few minutes.
Because shrimp cook so quickly, there’s no need to cover them on the grill. You’ll want to watch them carefully as they cook because as soon as they are opaque, they are finished cooking.
The best way to keep shrimp moist on the grill is to marinate it beforehand. A salty, well-seasoned marinade will infuse the shrimp with moisture and flavor.
Yes, you should flip shrimp once on the grill to ensure even cooking.
I would leave a pic but it would just be a pic of empty plates. My fam devoured it. I didn’t alter anything at all as I do not believe a person should rate a recipe if they alter it. once altered it isn’t the recipe one was given so with that being said I made this exactly how the recipe says to make it and give it a 5 star. My fam agrees with my rating. Thanks for the great recipe.
Thanks so much for your honest rating, Angela!